3.3 (2 reviews)

1 8-oz pkg. yellow Spanish rice
1 small can olives, chopped
1 large tomato, diced
1 avocado, sliced
Lettuce, shredded
1 12-oz. pkg. ground meatless or meat substitute of choice
1 pkg. enchilada seasoning or taco seasoning
2/3-1 cup water
Green onion, minced
1 16-oz. can refried beans or black beans
2 12-oz. cans enchilada sauce
1 pkg. (10) flour tortillas
1 tub Tofutti Sour Supreme
12 oz. soy cheese, shredded
Salsa/taco sauce

• Cook the rice following the directions on the package.
• Slice, dice, mince, and shred all the ingredients accordingly and set aside.
• Heat up the ground meatless and add about 3/4 of the package of enchilada/taco seasoning mixed with water (about 1/3 to 1/2 cup). Allow it to simmer for a few minutes and add a handful of minced green onion at the end.
• Heat up the refried beans while adding the remaining enchilada/taco seasoning and enough water to allow it to be stirred (about 1/3 to 1/2 cup). If using black beans, combine the contents of the can with the remaining seasoning and heat up.
• Once the rice, meatless, and beans are ready, combine them into a large mixing bowl. This is the main filling.
• In a large casserole dish (one that is big enough for the tortillas to be laid across it) pour enough enchilada sauce to cover the entire bottom (about 1/3 to 1/2 can). Take a tortilla and spoon in the mix, add the Sour Supreme, shredded soy cheese, and as many of the veggie toppings as you wish. Finally, drizzle in about a tablespoonful of the enchilada sauce and roll up the tortilla. Repeat the process with the remaining tortillas.
• Once the casserole dish is full, pour the remaining enchilada sauce (1 to 1 1/2 cans) evenly over all the enchiladas. You may wish to tip the casserole a little to be sure it is evenly distributed (any uncovered tortilla is likely to get very dry during baking). Finally, cover with shredded soy cheese.
• Preheat the oven to 375°F and bake for about 20 minutes, until the cheese melts/browns.
• Serve on plates and top with Sour Supreme, olives, tomato, avocado, green onion, lettuce, and salsa/taco sauce, to taste.

Makes 5 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind